PORK OSSO BUCCO

Pork Osso  Bucco

Ingredients:

▪ ~3 pounds fresh pork shank, (have butcher cut into 2- to 3-inch sections)

▪ ~20 juniper berries

▪ 1 large clove garlic, chopped

▪ 2 whole cloves

▪ 4 tablespoons extra-virgin olive oil

▪ several grinds of black pepper

▪ kosher or sea salt

▪ 2 tablespoons extra-virgin olive oil or lard, for browning meat

▪ 1/2 cup white wine (okay to substitute chicken broth if avoiding wine)

▪ ~1 to 2 cups chicken broth

▪ 1 large California bay laurel leaf

Combine the olive oil, juniper berries, garlic, cloves, and black pepper in a small food processor or blender; process until finely chopped.  Alternatively you can crush the ingredients together using a mortar and pestle (which is what I did – no food processor available at the time).  Place the pork in a non-metallic dish large enough to hold it snugly.  Rub the pork on all sides with the spice mixture.  Cover the dish with plastic wrap, and refrigerate for 18 to 24 hours.

Remove the pork from the refrigerator and allow it to come to room temperature before cooking (at least 30 minutes).  Preheat oven to 325F.

Lightly salt the pork with kosher or sea salt.  Heat 2 tablespoons of olive oil (or lard) in a Dutch oven over medium-high heat.  (Hold on to the dish with the marinade.)  Brown the pork shanks on both sides; set aside in the marinade dish.  Pour off the excess fat from the pan and discard.  Place the pan back over medium-high heat and carefully pour in the wine and 1/2 cup of the chicken broth (it will madly steam and boil at first).  Deglaze the pan by loosening the browned bits from the bottom of the pan with a wooden spoon.

Return the pork to the pan with its juices and any remaining marinade left in the dish.  Add more chicken broth to the pan, to nearly cover the pork shanks.  (Amount will vary depending on size of pan and amount of pork.)  Tuck in the bay leaf, cover, and braise for 2 1/2 to 3 1/2 hours.  Check on the pork occasionally to assure that there is still liquid in the pan.  Add a little water or broth if the pan juices threaten to burn.  Toward the end of the cooking time, leave the lid partially off so that the liquid will reduce somewhat (if needed).  The pork is done when it is tender enough to cut with a fork.

Remove the pork ossobuco from the braising pan to a serving dish.  Remove bay leaf and discard.  If necessary, boil down the braising liquid to a saucy consistency. Season the sauce to taste with salt and pepper.  Pour the sauce over the pork, and serve immediately!